Peanut Butter Spider Cookies
Peanut Butter Spider Cookies are classic peanut blossoms decorated to look like spooky spiders for Halloween.
Servings 36 cookies
Ingredients
- ¾ cup creamy peanut butter
- ½ cup unsalted butter (softened) or vegetable shortening
- ⅓ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 2 tablespoons milk I used almond milk
- 1 teaspoon vanilla extract
- 1 ½ cup gluten free flour or regular all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the spider decoration
- 36 peanut butter cups (unwrapped) such as Reese's or use dairy free peanut butter cups, if desired
- ¼ cup semi-sweet chocolate chips, melted use dairy free, if desired
- 72 candy eyes
Instructions
- Heat oven to 375°F. Remove wrappers from chocolates. Line 3 half sheet pans with parchment paper or silicone mat. Set aside.
- Beat peanut butter and butter (or shortening) with electric mixer on medium speed in large bowl until well blended. Add ⅓ cup granulated sugar and brown sugar; beat well. Add the egg, milk and vanilla. Stir to combine. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. roll in additional granulated sugar; place on prepared sheet pans. Bake 8 to 10 minutes or until lightly browned. Immediately press a peanut butter cup into center of each cookie; cookies will crack around edges. Remove to wire racks and cool completely.
- Place melted chocolate in small ziploc bag or pastry bag. Cut a tiny corner and pipe spider legs, then stick on the candy eyes with some melted chocolate. Let set before serving. Store covered for 3 days at room temperature or up to a week in refrigerator.
Video
Notes
If you are sensitive to dairy, use shortening instead of butter and use almond milk instead of regular milk in this recipe. Use dairy free peanut butter cups and dairy free chocolate chips for the decoration.